Name: Honey Peach Cupcakes with Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: For the Cupcakes: 1 3/4 cups all‑purpose flour, sifted; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup honey (raw, unfiltered preferred); 1/2 cup butter, softened; 1/2 cup sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup peaches, finely diced (fresh or canned); 1/2 cup milk; For the Cream Cheese Frosting: 8 ounces cream cheese, softened; 1/4 cup butter, softened; 3 cups powdered sugar, sifted; 2 tablespoons honey; 1 teaspoon vanilla extract; 2 tablespoons peach puree (optional, for extra flavor)

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Soft, moist, and bursting with summer flavor, these honey peach cupcakes are a beautiful balance of sweet fruit and creamy indulgence. The subtle floral notes from honey pair perfectly with fresh peaches in a tender cupcake base, while the honey-vanilla cream cheese frosting takes everything over the top. I love making these when peaches are in season — but they’re delicious all year round with the right substitutions. Honey Peach Cupcakes with Cream Cheese Frosting

Why You’ll Love This Recipe

I find these cupcakes irresistible because they strike that perfect balance between fruity and rich. The honey adds a unique depth of sweetness that’s less intense than sugar, and the diced peaches bring a fresh bite to every mouthful. The frosting? It’s velvety smooth with just a hint of tang, sweetened gently with honey and elevated by vanilla. Plus, they’re beautiful enough for summer parties but simple enough for everyday baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 3/4 cups all‑purpose flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup honey (raw, unfiltered preferred)
1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup peaches, finely diced (fresh or canned)
1/2 cup milk

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar, sifted
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons peach puree (optional, for extra flavor)

Directions

I start by preheating the oven to 350 °F (175 °C) and lining a 12‑cup muffin tin with cupcake liners.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I cream the butter, sugar, and honey until light and fluffy — this usually takes me about 3–4 minutes.
I beat in the eggs one at a time, then stir in the vanilla.
I alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients.
Then I gently fold in the diced peaches.
I divide the batter evenly among the cupcake liners, filling each about two-thirds full.
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. I let them cool completely before frosting.
To make the frosting, I beat the cream cheese and butter until smooth, then add honey and vanilla.
I gradually mix in the powdered sugar until the frosting is fluffy. When I want extra flavor, I fold in some peach purée.
I frost the cooled cupcakes and sometimes garnish with peach slices or a drizzle of honey.
I keep them stored in the fridge for up to 3 days.

Servings and timing

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

I like switching things up depending on the season or what I have in my pantry. Instead of peaches, I sometimes use nectarines or even finely chopped apricots. For a slightly different frosting twist, I’ve swapped out the vanilla with almond extract or added a splash of bourbon to the peach purée for a grown-up version. I’ve also made mini versions of these for parties by using a mini muffin tin — just reduce the baking time to 12–14 minutes.

Storage/Reheating

I always store these cupcakes in an airtight container in the refrigerator, where they keep well for about 3 days. If I need to serve them at room temperature, I take them out of the fridge 30 minutes before serving. While I don’t recommend freezing fully frosted cupcakes, the unfrosted cupcakes freeze beautifully for up to 2 months — I just wrap them tightly in plastic wrap and place them in a freezer bag. When I’m ready to enjoy them, I let them thaw at room temperature before frosting.

FAQs

How do I keep the cupcakes from getting soggy if I use canned peaches?

I always make sure to drain the peaches really well and even pat them dry with a paper towel to remove excess moisture.

Can I make the cupcakes ahead of time?

Yes, I often bake the cupcakes a day ahead and frost them just before serving. The flavor actually develops more after resting overnight.

Can I use a different type of sweetener instead of honey?

While honey is key to the flavor, I’ve used maple syrup in a pinch. Just keep in mind the taste will change slightly.

What’s the best way to puree the peaches for the frosting?

I usually blend peeled fresh peaches until smooth. If using canned, I make sure they’re well-drained before pureeing.

Can I make these gluten-free?

I’ve had success using a 1:1 gluten-free flour blend. The texture is slightly different but still delicious.

Conclusion

These honey peach cupcakes are one of my favorite ways to enjoy the sweet, juicy flavor of peaches. Whether it’s for a summer picnic or just a cozy weekend bake, they bring a little sunshine to any occasion. The honey and fruit combo is subtly sweet and comforting, and the cream cheese frosting ties it all together beautifully. I always find myself going back for seconds — and I bet you will too.